Surprisingly good spaghetti
So Kelly and I usually have a back-and-forth about dinner, because as much as we're poor, we also have taste buds. But last week I actually bought some stuff to cook with since it was his birthday and all (the enchiladas and mexican rice came out okay), and with the glut of leftover cheese and tomatoes we did this (I'm not even gonna guess at amounts, it depends on how much you want to make, though the more the easier and better, especially if you want lunch for a few days).
Cook a lot of spaghetti, enough for two layers of a casserole. While it's cooking, toss garlic, basil, and maybe some rosemary in the water. In the meantime, dice up tomatoes and bathe them in oil and, yes, garlic, basil, and maybe some rosemary. When the spaghetti's done, drain it and mix in the tomatoes. Get a casserole dish (or a pyrex bowl or something that you can bake) and put a layer of tomato spaghetti on the bottom, layer of grated cheese, another layer of spaghetti, and cheese on top. Bake at 300-350 for 15-35 minutes.
It was much, much tastier than it should have been, being poverty cooking and all. It's also probably really bad for you.
Cook a lot of spaghetti, enough for two layers of a casserole. While it's cooking, toss garlic, basil, and maybe some rosemary in the water. In the meantime, dice up tomatoes and bathe them in oil and, yes, garlic, basil, and maybe some rosemary. When the spaghetti's done, drain it and mix in the tomatoes. Get a casserole dish (or a pyrex bowl or something that you can bake) and put a layer of tomato spaghetti on the bottom, layer of grated cheese, another layer of spaghetti, and cheese on top. Bake at 300-350 for 15-35 minutes.
It was much, much tastier than it should have been, being poverty cooking and all. It's also probably really bad for you.